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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-03-2012, 12:50 AM   #31
Tatoosh
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Quote:
Originally Posted by Zin View Post
A pressed burger is a tough burger, just form the patties with your hands no simpler way imho.
I dunno about that. A compressed burger, yeah. But to form it into a patty without squeezing the bejeezus out of it, maybe not. And the parchment paper forms a seal to help capture whatever juices are being bounced around. Or at least they appear to.

The only thing I might do differently is mix the seasoning into the burger before "smashing", not sprinkle across the top afterwards. I think you'd get a better flavor that wouldn't be scorched when you flip the burger.

That smasher looks like a 5 or 6 inch circle that he is using in the video, so maybe a 4 1/2 inch patty about 3/4 thick? I'm kinda into deep frying my burgers but the last one I made was on the Weber over coals and it was superb with that charcoal - woody taste that no griddle gives.
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Unread 10-03-2012, 06:33 AM   #32
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John, what about using one of these? It is inexpensive and it is adjustable so you can have whatever thickness burger you want. All you would have to do is take it apart at the hinge.
http://www.cabelas.com/product/Cabel...h-All+Products
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Unread 10-03-2012, 09:44 PM   #33
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That could possibly work too.... Meyer Metal Works is gonna produce one to the specs I asked for and we're gonna try it out soon hopefully...
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Unread 10-03-2012, 10:12 PM   #34
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Please post a vid when you get it JM.
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Unread 10-03-2012, 10:13 PM   #35
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I have the Meyer metal one and love it.

I'm wondering if you can just pull the hinge pin and just use the top half.

Chris
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Unread 10-03-2012, 11:00 PM   #36
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That is a good looking burger. I had some scrap 5.5" id x 6" od DOM laying around so I cut a few of these 3/8" long.



They are carbon steel which I think should be ok if it's seasoned like cast iron would be. I plan on welding it inside and out like the left side of the drawing, the right side is welded only on the outside but I don't like the seam left on the inside where bacteria can hide.



I see Meyer Metal Works is gonna hook you up but if I get these done in the next 2 weeks let me know if you would like one.
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Unread 10-03-2012, 11:16 PM   #37
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Wow, I'm looking forward to seeing what you guys produce in the next few!
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Unread 10-04-2012, 01:03 AM   #38
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stamping them on the griddle like the video sure seems slow and a lot more work.
i to want to see the end results.
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